This Roasted Cauliflower Soup recipe begins with caramelized florets giving it a rich, intensified flavor.
The key to this Roasted Cauliflower Soup is taking the extra step to roast the florets. It gives the cauliflower a richer taste than boiling or steaming.
The roasted cauliflower is then pureed smooth, and then florets held aside for garnish are added. The garnishes in my photo: roasted cauliflower florets, pomegranate seeds, raw pumpkin seeds, basil oil and freshly ground black pepper. Variations include crème fraîche, sour cream or yogurt, cheese, croutons, microgreens, raw or roasted tomato, fresh apple or a dollop of apple butter, etc. There are no rules, make it how YOU like it.
Depending on your presentation, this soup works for both refined and rustic meals, and it can be served heated or chilled. I have served it hot in bread bowls, and also served it it chilled in shooter glasses. It is truly versatile. The yield for this recipe is approximately 6 cups.
This soup is also delicious when made with Romanesco or Brocco-flower.
To make this vegetarian recipe dairy-free, use a plant-based milk or omit the milk.
This ingredient list for this Roasted Cauliflower soup included vegetable stock, an easy-to-make kitchen essential that serves as the base for soups, stews and more. It contains a variety of vegetables including (but not limited to) carrots, onions and celery (and I love it with fennel bulb), and herbs including bay leaves, thyme and rosemary. Click this link for my Vegetable Stock Recipe.
To submit questions or thoughts about this recipe, please scroll down and post in the comments section below.
If you enjoy this Roasted Cauliflower Soup, you may also like Vegetable Korma with Cashew, Coconut and Yogurt Sauce.
| Prep Time | 15 minutes |
| Cook Time | 55 minutes |
| Passive Time | 20 minutes |
| Servings |
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- 1 cauliflower medium to large, broken into florets
- 2-3 cloves garlic
- 2 tbsp olive oil
- 3-4 cups vegetable stock
- 1 wedge lemon seeded (about 1/8 of the fruit)
- 1/2 cup milk (or cream or plant based milk) OPTIONAL
- 1/2 tsp Kosher salt
- black pepper freshly ground, to taste
Ingredients
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- Pre-heat oven to 400F (204C). Toss cauliflower and garlic cloves with olive oil and salt, place in single layer in a shallow baking dish or sheets pan. Roast for approximately 40 minutes until caramelized, stirring occasionally to ensure even browning. The cauliflower will shrink as it cooks.
- Remove cauliflower and garlic from oven and cool (15-20 minutes), then place in a food food processor or blender, reserving 3-5 pieces of cauliflower to use as garnish for each bowl of soup.. Add 3 cups of stock and a squeeze of the lemon wedge, pulse until smooth. Once the soup is blended, check for consistency - if it's too thick for you, add some or all of the 4th cup of stock and re-blend.
- Pour into soup pot – if you're using milk, whisk it in now. Taste the soup and add more salt if needed, then simmer on medium-low for 10-15 minutes. OR, if you prefer the soup chilled, pour soup into a large bowl, whisk in cream or milk, then refrigerate for several hours.
- Transfer soup to serving bowls (or glasses are nice for chilled soup), garnish and serve.
2024-12-13 at 12:22 PM
A warming, savory and easy to make soup! As someone who uses a ton of spices in the kitchen, I was impressed by the rich flavor despite using few ingredients. This will now be a staple recipe for me, really enjoyed it.
2024-12-14 at 11:52 AM
Hello Nikki, nice to meet you!
What a lovely compliment! Thank you for choosing to make my soup recipe and for stopping back to share your results. I am so happy that you enjoyed it and are considering it a staple in your home going forward. It’s exactly what I hope for!
Best Wishes,
Reese Amorosi